Southern Collard Greens

  • Prep Time: 45 mins
  • Total Time: 1 hrs 5 mins
  • Servings: 6
  • About This Recipe

    “Greens have traditionally been cooked down in water with a piece of smoked ham hock or turkey wing. This new method of wilting them leaves them greener and tastier.”

    Ingredients

  • 5lbscollard greens
  • 1/2 lbbacon
  • 1/2 onion
  • 2tablespoonsapple cider vinegar
  • salt and pepper
  • Directions

  • Put greens through several sinks of cold water to get rid of any grit.
  • Pull the tender leaves away from the stems, discarding the stems.
  • Cut the bacon into bite size pieces and fry in a large stock pot.
  • Do not drain.
  • Add the onion and cook til tender.
  • Add the collard greens (the pot will seems overflowing, but they wilt) and stir until wilted (cover them every couple of minutes for a couple of minutes to help wilt them).
  • Add salt and pepper to taste and the vinegar.
  • Serve hot.
  • Reviews

  • “Excellent recipe.I made it almost exactly as written and it was pretty much perfect.I will drain some fat next time, as it didn’t really need that much.I added maybe 1/2c water to the pot to speed along the wilting process with steam.A !”

  • “Great flavor and not cooked to death.I loved the tang of the vinegar and how it kept the greens greener in color.I made this as written; just threw in a pinch of sugar.This is a wonderfully easy method of preparing collards.Thanx!”

  • “These greens came out wonderful! Easy to make and a treat to eat!”

  • “These were really good!I prepared exactly how you stated and they weren’t cooked enough.I added a quart and a half of chicken stock and let them cook down.They had a really good flavor though!”

  • “I never had collard greens before, due to the negative comments that I’ve always heard. But, these were really good. Reminded me of wilted spinach salad.”

  • “Great recipe!My DH really is picky about his greens since he is from North Carolina.I substituted a couple of slices of salt pork for the bacon, but otherwise followed the recipe and even a Michigan person like me loved them!”

  • “Being from Georgia originally, I’ve eaten my share of greens–these are the real deal.I’ve even got my Texan wife eating them.I fixed these for New Years and the whole family loved them–not to mention they are supposed to bring good luck.Thanks for posting.”

  • “Loved them!I, too, made a smaller amount and it was a success.Thanks for sharing ~ ’till now, I thought they had to cook for hours ~ this is great for last minute cooking decisions!”

  • “Made these for dinner tonight and they were fabulous.I actually used frozen collards as I could not find fresh.Delish. Thanks!”

  • “Soooo good!Who knew collard greens were so wonderful? Not this yankee.Thanks for the introduction, Bogey’sMom.I made a much smaller amount in a skillet, with great success.”

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